Busser

Title: Busser
Department: Reno - The Grille
Location: NV - Gold Dust West - Reno
Employment Duration: Full time
Available Shift: Day
Pay Range:

Description

General Summary of Job Duties

To provide food and beverage service to guests. Clearing of dishes from tables and wiping them down. Resetting tables correctly for next seating.

 Essential Job Responsibilities and Duties

  • Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement.
  • Responsible for clearing table of used dishes and utensils, plus resetting tables correctly.
  • Responsible for restocking silverware, glasses, and napkins.
  • Responsible for refilling ice bins in wait stations.
  • Responsible for cleaning of the coffee pots, Pepsi spouts and the hot chocolate machine.
  • Responsible for helping to roll silverware in the dog house.
  • Responsible for thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
  • Adhere to all appearance and uniform standards.
  • Maintain an open line of communication with Management.
  • Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors.
  • Ability to accept performance feedback in a professional manner.
  • Regular attendance to all scheduled shifts is considered an essential function of the job.
  • Arriving on-time for all scheduled shifts is considered an essential function of the job.
  • Other duties as assigned.

 

General Job Responsibilities and Duties

To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles:

 

Friendliness

  • Offer a warm greeting to everyone you encounter with a smile and eye contact.
  • Practice mutual respect by dealing honestly in all interactions.
  • Use genuine listening skills and offer sincere responses.
  • Promote positive interactions with both external and internal guests through sincere greeting and communications.
  • Be approachable, listen and lead by example.

Accountability

  • Be proactive and positive.
  • If I don’t know, I’ll find out and if we don’t have it, I’ll try to get it.
  • Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level.
  • Acquire knowledge, training and education. Communicate it to all employees.

Service Excellence

  • Anticipate our guests’ needs before they ask.
  • Contribute ideas and solutions to improve customer service.
  • Escort our guests rather than point.
  • Take personal pride in the quality of your work.
  • Actively seek feedback from our guests concerning our service and atmosphere.

Team Work

  • Share and explain information.
  • Great teams consist of great performers.
  • Create a culture of two-way communication with employees and guests.
  • Be courteous, kind and patient with each other.

 

Skills, Education and Other Requirements

  • High School Diploma or Equivalent Work Experience

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